Slow Cooker Lamb Ragu Recipes

SLOW COOKER LAMB RAGU

Steps:

• Heat a skillet or pan on medium to high, add the oil and brown the meat on both sides until it is golden and brown. Around 2 minutes per side. Remove from pan and place into the slow cooker.
• Reduce heat to medium and add the onions and garlic to the pan. Cook until fragrant and onions turn translucent.
• Add in the canned tomatoes, tomato paste and stock/broth. Stir to mix in. Around 2 minutes.
• Pour in the sauce over the meat in the slow cooker. Add bay leaves, rosemary, and a couple pinches of salt and pepper.
• Cover and cook on low heat for 8 hours.
• Remove meat from slow cooker and pull apart with two forks into shreds . Return meat back to slow cooker with the sauce and mix together.
• Cook the pappardelle pasta according to the directions on the packet. Then rinse and drain under tap water.
• To serve: equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.

AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA

Steps:

• Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
• Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
• Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
• Now, deglaze the bottom of your pan scraping up all those goodies.
• Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
• Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
• Toss in the pearl barley (if using) and stir.
• Now, cover the pieces of meat with about a 1/2 inch of water.
• Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
• Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
• Also, now is a good time to throw on the pot of pasta water.
• If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
• Now, check your seasonings and adjust with salt and pepper as required.
• Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
• While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
• Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
• Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
• Then throw in the cheese stir and remove from the heat.
• Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
• Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!

SLOW COOKED LAMB RAGU SERVED WITH CREAMY POLENTA

Steps:

• In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into 1/2-inch dice and transfer into a slow cooker.
• In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
• Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
• Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.

SLOW COOKER BEEF RAGU RECIPE

Steps:

• Season the beef with salt and pepper.
• In a frying pan over high heat, brown the beef on all sides. Once browned, put to the side.
• Deglaze the pan with the red wine, then transfer to a slow cooker.
• Next, in the slow cooker, add the beef, onion, garlic, carrots, celery, sugar, fennel seeds, thyme, bay leaves, tomato paste, crushed tomatoes, and the beef stock.
• Cook on low for 10 hours.
• Remove the beef from the slow cooker and shred using two forks. Return the beef to the slow cooker once it has been shredded.
• Turn the slow cooker to high and cook for 15 minutes.
• Season with salt & pepper.
• Serve & Enjoy.